….. because its time we will start to see some garden foods posting. I have my first batch of watermelon pickles in the brine today. Tomorrow they’ll get drained, rinsed in clear cold water then simmered until everything is translucent and finally packed into jars hot and the jars filled with boiling syrup, sealed and given a couple weeks. Then the dining starts.
Pretty simple recipe. Start with a large thumb of ginger root and a couple tablespoons of whole cloves. Add 1-1/2 cup each of cider vinegar and white sugar, an simmer lightly for a half hour. Set the pan on another cold burner, cover and let steep for a day, then drain off the syrup and toss the ginger and cloves.
While the syrup is cooling and resting cut strips of the watermelon rind and pare off the green rind. Cut into roughly 1? chunks, place in a bowl large enough to hold the chunks and give a very liberal coating of canning salt. Mix the salt into the chunks well and set the bowl in the fridge for at least 18 hours, then rinse the chunks in cold, running water for about 5 minutes.
These will be ready in about two weeks and are at their best when served ice cold but are still some dandy munching if the get warm on the table.
While the chunks are getting the rinse, add a cup of cider vinegar to about three cups of water and put on the heat. When the chunks have gotten rinsed put them in the heating water and simmer, not a hard boil, until all the chunks are very translucent. Prepare 1/2 pint jars and lids to have ready. While the chunks are simmering, set the syrup on the heat and bring to a soft boil. Strain the chunks when finished cooking and pack into the jars. Fill immediately with syrup to within 1/2? of the top. Cover and tighten the ring, then flip the jar over to rest in the top. Do each jar separately. When the jars are all filled, go back and set the jars upright until cooled. Check for a seal when cool.
These will be simmering tomorrow.
